One thing will be clear if you hang around the Beetnik Test Kitchen long enough – we really, really like beef tenderloin. What a great cut of meat! The tenderloin is found inside the loin, and can be very lean and has very little fat. Weighing in anywhere between 4-5 oz, our tenderloin is 100% grass fed and finished and you’ll never see us using any antibiotics or hormones.
From appetizers to the main event, we’ve gathered five of our most popular tenderloin recipes:
We’ve discussed the idea of ‘make ahead appetizers’ before, so make sure to try out our cured salmon and sablefish yucca chips! (And keep an eye out for next weeks vegetarian appetizer!)
These tenderloin crostini bites can made a day or two before you’re ready to entertain guests. The tenderloin should be cooked the day of, but can be served chilled.
We decided to put our grass fed tenderloin on some skewers and pair it with a couple delicious, freshly made side dishes and sauces. This is a great way to turn a single tenderloin into a delicious appetizer for multiple guests.
One of our favorite appetizers to throw together at the last minute, as tenderloin slices quite well when cold.
While we enjoy creating exquisite culinary creations in our test kitchen (example: tempura, beef wellington & chicken in parchment paper)- sometimes we need to rely on an old favorite. Made with hearty mushrooms, parmesan and brown rice, our risotto sets the stage for a convenient and quick weeknight or weekend meal. We love using it as a side dish and pairing it with a creamy, compound butter
Beef Wellington can be a tricky dish to execute, but thankfully we’ve prepared it for our holiday meal so many times that we have a fool-proof method!